尹俊涛，张雪梅*，代绍娟，刘艳怀，雷勇

（石河子开发区神内食品有限公司，新疆石河子832000）

摘要：紫胡萝卜中花青素的含量较高，本文以紫胡萝卜为原料，采用超声波辅助提取法，提取紫胡萝卜中的花青素。通过单因素实验分析了超声提取过程中浸提液pH值、浸提时间、浸提温度以及超声功率等因素对紫胡萝卜中花青素提取效率的影响。根据单因素实验的结果，通过L9（34）正交试验得知，紫胡萝卜中花青素的最佳提取条件：浸提温度为60℃，浸提时间60min，pH 值4.5，超声功率420W。各因素中，对紫胡萝卜中花青素提取效果的影响程度依次为：pH值＞浸提温度＞浸提时间＞超声功率。

关键词：紫胡萝卜；花青素；超声波；提取

Extraction Technique of Anthocyanin fromPurple Carrot

YIN Jun-tao，ZHANG Xue-mei*，DAI Shao-juan，LIU Yan-huai，LEI Yong

（Shihezi Development zone SHENNEI Food Co.，ltd. Shihezi 832000，China）

Abstract: Anthocy anin content in purple carrot is relatively high. Purple carrot is used as raw material to extractanthocyanin by ultrasonic-assisted extraction. Effects of extract liquid pH value，extraction time，temperature andultrasonic power during the extraction on efficiency of anthocyanin extraction was studied by single factor experiment.According to single factor experiments results and L9（34）orthogonal experiment results，the optimum factors in theprocess is as followings: extraction temperature is 60℃；extraction time is 60 mins；pH value is 4.5；and ultrasonicpower is 420W. Among these factors，effective level is: pH value> extraction temperature> extraction time> ultrasonicpower.

Key words: purple carrot；anthocyanin；ultrasonic；extraction

（2016年第19卷第3期）